Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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10 результатів
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Документ Herbal bioflavonoids as the perspective source for рroduction of food additives(2024) Simahina, Galina; Naumenko, NataliiaSince the natural antioxidants do not cause any undesirable side effects, they have more preferences in comparison to those synthetic. Today, the scientists‘ attention is more and more drawn to P-active substances of phenolic origin (bioflavonoids): catechinins, anthocyanins, leucoanthocyanins, flavone glycosides, chlorogenous acid and others. There are many evidences advocating this fact. The objectives of this work are to choose the optimum parameters of maximal bioflavonoid extraction from 10 samples of medicinal herb with subsequent practical use in production of natural food additives.Документ Functional ingredients of wild berries to include into diets for military personnel(2023) Simahina, Galina; Naumenko, Nataliia; Masliychuk, OlhaThe article represents the results of experimental studies over black currant biological value. There was confirmed that they are the rich source of the wholesome complex of biologically active substances necessary for normal functioning of a soldier’s body, especially during active combats. Therefore, using black currant in the new technologies to obtain the foodstuff with increased biological value is affirmed as the way to widen the range of food for military personnel, proven scientifically, expedient technologically, and profitable economically.Документ Economic efficiency of production of berry semi-finished products using cryoprotectants(2023-02) Kaminska (Halapsina), Svitlana; Simahina, GalinaOne of the key factors in assessing the economic efficiency of production is not only the quality of the product, but also the profit from its sale. To calculate the cost of production, it is necessary to determine all costs that occur in the production process (the purchase price of raw materials, wages, electricity and other auxiliary costs related to the business and production activities of the enterprise).Документ Optimization of the process of processing fruits and berries before freezing with solutions of cryoprotectants(2023) Kaminska (Halapsina), Svitlana; Simahina, GalinaThe interpretation of the mathematical model allows to connect practical tasks: to find the optimal parameters of the technological process in order to achieve the production of the highest quality product. In our case, we need to choose the optimal duration of processing, create a combined cryoprotectant that will ensure maximum preservation of vitamin C during freezing, as well as a forecast of changes in the content of vitamin C from external factors - changes in the concentration of cryoprotectant and the duration of processing of berries.Документ Antioxidant effectiveness of plant cultures(2021-04) Simahina, Galina; Naumenko, NataliiaПриродні антиоксиданти мають переваги перед синтетичними, не викликаючи небажаних ефектів. Мета дослідження – виявити серед ягідних та лікарських рослин концентратори антиоксидантів і визначити їх практичне використання у харчових технологіях. Показано, що рослинна сировина, характерна для помірного кліматичного поясу – культивовані та дикорослі ягоди, лікарські рослини – з високим вмістом антиоксидантів має стати неодмінною складовою харчових продуктів і напоїв для захисту організму від вільнорадикальних впливів. Since the natural antioxidants do not cause any undesirable side effects, they have more preferences in comparison to those synthetic. The objectives of this article are to reveal the plants to be determined as antioxidants’ concentrators among the berries and herbs in order to highlight the ways of their practical usage in food technologies. There was shown that the plant raw materials which are endemic for moderate climatic zone – cultivated and feral berries as well as herbs – with high antioxidant content should become the integrate part of foods and drinks elaborated to protect the human organism from harmful free-radical impacts.Документ The usage of temperatures below zero to dehydrate the raw berries(2017) Simahina, Galina; Kaminska (Halapsina), SvitlanaThe scientific innovation of this work was based on the usage of temperatures below zero (by Celsius) to dehydrate the raw berries. The authors present the results concerning the choice of wild grown plant raw (particularly berries) to create the high-vitamin compositions of fresh frozen products. Наукова новизна цієї роботи базується на використанні температур нижче нуля (за Цельсієм), щоб зневоднити сирі ягоди. Автори представляють результати, що стосуються вибору сировини дикорослих рослин (особливо ягід) для створення високоякісних композицій свіжозаморожених продуктів.Документ Designing the technology of pastous milk-containing foodstuffs for the diets of military personnel(2016) Polishchuk, Galyna; Simahina, Galina; Naumenko, Nataliia; Ustymenko, IhorThe composition and method of obtaining food emulsions used for the normalization of mixtures in the production of various types of milk-containing products, including for military personnel, have been developed.Документ Proving the choice of curative plants for obtaining antioxidant complexes(2013) Simahina, Galina; Stetsenko, Natalia; Naumenko, NataliiaThis paper represents an analysis of wide range for curative plants, and also the technology of dry and condensed concentrates with maximal content of bioflavonoids, which are prescribed to both direct consumption and enrichment of traditional food environments. Дана робота являє собою аналіз широкого спектру лікувальних рослин, а також технологій згущеного та сухого концентрату з максимальним вмістом біофлавоноїдів, які передбачають як пряме споживання, так і збагачення традиційних харчових середовищ.Документ The role of water phase in formation of microstructure of butter with red beet powder additive(1998) Rashevska, Tamara; Gulyy, Ivan; Simahina, Galina; Pryadko, Nikolai; Goyko, Iryna; Tobilevich, N.Electron microscopic investigation stated that saccharose contained in beet powder favoured the formation of cell structure on the edge of water and fat phase, and increased the mechanical strength of fat globule cover. This fact provided the formation of granular structure and plastic consistence butter with beet powder additive.Документ The texture of the new kinds of dessert butter with the additives of plant raw criopowders(1998) Rashevska, Tamara; Simahina, Galina; Gulyy, Ivan; Pryadko, Nikolai; Goyko, IrynaThe investigations showed that the addition of criopowders gave the butter a significant plasticity, improved its ability to spread, decreased its hardness. Дослідження показали, що додавання кріопорошків надають маслу пластичность, покращують його намазуваність, знижують його твердість.